Kirschsuppe Food
KIRSCHSUPPE
Traditional german cherry soup is served to cleanse the palate between dishes or can be served as an appetizer or dessert! It is usually served chilled however in the winter I serve it warm with a dollop of sour cream instead of the creme fraiche.
Provided by BK GeeGee
Categories Clear Soup
Time 9h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the pits and stems from the cherries. Zest and juice the lemon. In a large pan mix the wine, cinnamon, water, lemon zest and lemon juice. Bring to a boil and simmer for ten minutes. Strain through a fine mesh sieve. Stir one cup of the creme fraiche and all but 1/4 of the cherries. Simmer on low for 5 minutes stirring often. Remove from the heat and puree in a blender. Chill in the fridge overnight. When serving swirl in the creme fraiche and add the remaining cherries.
Nutrition Facts : Calories 451.8, Fat 27.9, SaturatedFat 17.2, Cholesterol 101.9, Sodium 31.8, Carbohydrate 39.7, Fiber 4.2, Sugar 30.3, Protein 3.6
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- Wash the fresh cherries and remove the pits. In a large saucepan combine 4 cups of water with 1/2 cup of sugar, the vanilla bean (sliced open) and the cinnamon stick. Add the cherries and boil the mixture for 10 minutes. Mix the cornstarch with some cold water until smooth, add it to the soup and let it come to a boil again.
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